Citrus Tart 2 Pink grapefruits 1 Navel orange 1/2 c Lemon curd 8 Pre-baked sponge-cake shells Using a sharp knife, peel rind and pith from grapefruits and orange. Cut into sections and set them aside to drain. Spread curd over a sponge-cake shell. Arrange drained grapefruit and orange sections over curd. Serve immediately. Pink Grapefruit Sorbet 6 Florida grapefruit 1 cup sugar 1 tablespoon lemon juice 1 tablespoon Campari (optional) Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped. Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well. Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings. Lots more recipes here: http://www.ultimatecitrus.com/grapefruit.html

Cut the grapefruit in half, then take a knife and cut each section but dont take it out. Sprinkle sugar on top and eat! Not real healthy I don't think but amazing.

Grapefruit Coconut Pie 4 large egg whites at room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 cup sugar 1 cup sweetened flake coconut 1 envelope (about 1 tablespoon) unflavored gelatin 3/4 cup strained fresh grapefruit juice 4 large egg yolks 1/2 cup sugar 8 ounces cream cheese, softened 1 cup well-chilled heavy cream 2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut into 1/2-inch pieces and drained well fresh grapefruit sections for garnish if desired Make the shell: In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed. Make the filling: In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently. Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections. __________________________________________ Grapefruit, Avocado and Fennel salad 1/3 cup fresh orange juice 1/4 cup fresh lemon juice 3 tablespoons olive oil 2 tablespoons honey 1 tablespoon minced shallot 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon minced peeled fresh ginger 1 teaspoon dry mustard 1 teaspoon oriental sesame oil 2 large pink grapefruits, peel and white pith removed 1 pound fennel bulbs, trimmed, cut into paper-thin slices 2 large avocados, halved, pitted, peeled, cut into thin slices 2 cups arugula Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

Cinnamon-Honey Grapefruit INGREDIENTS 1 medium grapefruit 2 teaspoons honey 1 dash ground cinnamon DIRECTIONS Cut each grapefruit in half. With a sharp knife, cut around each section to loosen fruit. Place cut side up in a baking pan. Drizzle each half with 1 teaspoon honey; sprinkle with cinnamon. Broil 4 in. from heat for 2-3 minutes or until bubbly. Serve warm

cut it in half, sprinkle some brown sugar over it, then bake - delicious!

Grapefruit is yummy just as it is. It is one of my faves. I either sut it in half and section it or sometimes I just peel it and eat it like an orange. To be honest I haven't seen too many recipes for it but I am sure they are out there.

Cut it into slices and grill it whith brown sugar. Mr Bill